Cabbage from the oven - a steak with a difference
We do everything we can to take the undeserved reputation of blandness away from vegetables. Today's recipe is probably a milestone in this area. It offers everything we expect from a successful dish with a feel-good factor in terms of taste and consistency.
We have known for many years that we can say goodbye to the conventional ways of preparing vegetables. For me, the discovery of producing something like steaks from various cabbage plants (such as cauliflower or cauliflower, cabbage or kale, ...) was a milestone in vegetable production. Now that I'm writing this, it occurs to me that I really must try this method with my beloved celeriac!
So if you like experimenting and are ready for a feel-good dish that will warm your heart and body on cold winter days, grab your apron and get started with me.
As you can see, this time it's not necessarily about a specific recipe, but about a form of preparation, so in this case, even more than usual, there should be no limits to your imagination.
What we need
a head of cabbage (or cabbage, or cauliflower, or whatever you want to try)
Olive oil
Garlic
Honey
Various herbs (fresh or dried)
Salt, pepper
and anything else you can think of
💚 For the marinade, mix together enough olive oil, garlic, a little honey, herbs, salt, pepper and whatever else you can think of and season to taste
My tip: make sure you make enough marinade. I think it needs to be spread generously over the vegetables - only then will you get that pleasant explosion of flavor.
💚 Heat the oven to 200 degrees
💚 Remove the stalk from the selected vegetables, cut into pieces approx. 3 cm thick, marinate and place in the oven
💚 Depending on the type of vegetable, you need to be careful - leafy varieties cook faster than denser ones. As a rule of thumb, I would aim for 15 minutes, but don't let the oven out of your sight or extend it.
Variation: I recently had some tomatoes in the fridge, which I simply threw into the oven.
You can simply serve the deliciousness on the tray (that's how I do it) or on potato, parsnip or beet puree (again, let your imagination run wild).
Have fun!
